3. Gently chop tomatoes and transfer them with some of their oil to a large serving bowl. Stir in the olives.

4. Meanwhile, bring a pot of salted water to a boil and cook the penne to al dente. Drain, reserving 1/2 c. of the hot pasta water.

5. Add the raw garlic and parsley to the tomatoes and mix. Stir the pasta into the tomatoes, adding a little pasta water and remaining tomato oil as needed to smooth the sauce. Fold in the the feta cheese.